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Karnataka boasts a delightful blend of dishes where every bite can easily transport you to the rich history and culture of the state. The diverse cuisine showcases dishes that offer unique flavours and textures prepared with locally sourced ingredients that will definitely leave you wanting more. One such dish that is prepared with the delightful ingredients of the state is ‘Uddina Kadubu.’
Not a single trip to Karnataka is complete without relishing this lesser-known South Indian rice-based dish. The dumpling is usually created with a rich blend of rice but to escape the ordinary and a will to introduce healthier alternatives into the diet, this delightful dumpling is prepared with a stuffing of ragi and urad.
Uddina Kadubu is considered a great choice for breakfast since urad dal is a rich source of plant-based protein and ragi on the other hand is the powerhouse of nutrition and calcium. The antioxidants, minerals and dietary fibre present in the ingredients, make it one of the preferred foods for people with diabetes.
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Although the delicacy is common and usually savoured in the mornings but the one with urad dal filling is often prepared during religious festivals like Nagara Panchami and Ganesh Chaturthi as well. You can also find a sweeter version of Kadubu available throughout the region that involves a rich filling of coconut and jaggery. Many dumplings are steamed in variations like turmeric or banana leaves for a flavourful taste.
Uddina Kadubu Recipe
Prepared with a blend of simple ingredients, follow these simple steps and enjoy your millet breakfast.
Ingredients
For the dough
- ¾ cup ragi flour
- ¾ cup water
- ¼ tsp salt
For the filling
- ½ cup urad dal
- ¼ cup dill leaves, chopped
- ¼ cup fresh coconut
- 2 tbsp chana dal
- ½ tsp black pepper, crushed
- 2 green chillies
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Method
- Start by preparing the filling by washing and soaking the urad dal and chana dal in separate bowls for 4-5 hours. It is best to soak the ingredients overnight. Drain the excess water and grind it to a smooth thick paste. Don’t add water to the mixer while grinding the ingredients. Transfer the paste to a mixing bowl.
- Now, add the freshly grated coconut to the paste and mix evenly. Add chana dal, dill leaves, black pepper and chopped green chillies along with salt into the bowl and mix everything well.
- Add water to a pan and stir the salt in it. Bring the water to a rolling boil and add ragi flour to the mixture. Stir vigorously using a wooden spoon until the dough comes together. This step is necessary to prepare a smooth dough in the shape of a round ball.
- Once the dough is warm enough to touch, transfer it to a plate and knead for 2-3 minutes until you get a soft and smooth dough ball without any cracks. Divide the balls into lime-sized portions and roll them into smooth balls.
- Next, use a roti press to roll out the dough balls and once it is rolled properly, add a tbsp of prepared filling in the centre. Cover it to form a half-moon-shaped kabubus. Bring water to a boil in a steamer and place the kadubus on a plate in a single layer. Steam for about 12-15 minutes, serve hot with coconut chutney and enjoy!